This Tofu Lentil Loaf is full of flavor and has a soft-formed consistency with a slightly crispy “crust.” Depending on your oven, feel free to increase the baking the time for maximum crust. The key is to let it go as long as possible before it starts to burn.

Pre-cook the lentils ahead of time for quick assembly. I cook 2 cups dry lentils at a time, then freeze the cooked lentils in 1 cup portions. That way, I have enough for several recipes (or other uses). Thaw lentils before using.

I also portion several recipes’ worth of seasonings in separate jam jars. It saves future time because the spice jars are already open and the measuring spoons are already out!